PALAK PATTA CHAAT
Ingredients
12-15 Spinach leaves wash and cleaned
2 medium potato, boiled, peeled and cut into 1 inch cube
1 cup besan
½ cup rice flour
Salt to taste
½ teaspoon red chilli powder
¼ teaspoon turmeric powder
1 teaspoon roasted dried fenugreek (kasuri methi) powder
½ teaspoon caraway seeds
½ cup yogurt
1 tablespoon powder sugar
2 tablespoon dated and tamarind chutney
2 tablespoon coriander and mint chutney
Nylon sev for garnish
Method
1. Choose the spinach leaves that are of medium size.
2. Heat sufficient oil in a non-stick kadai.
3. Combine together besan, rice flour, salt, turmeric powder, red chilli powder, roasted dried fenugreek powder ,caraway seeds, mix well, Add sufficient water and whisk well to make a thin batter.
4. Coat each spinach leaf with batter on both sides and deep-fry till golden and crisp. Drain on an absorbent paper and sprinkle chaat masala on top.
5. Mix together yogurt, powder sugar and whisk well.
6. Combine together yogurt, crushed fried spinach leaves, dated and tamarind chutney, coriander and mint chutney chutney and sprinkle some black salt, yellow chilli powder, red chilli powder on top .
7. Place fried spinach leaves and drizzle yogurt on top and sprinkle yellow chilli powder.
8. Garnish with nylon sev.Serve immediately
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